These thick, deeply savory sauces aren’t what typically comes to mind when we think of Mexican cuisine. They’re made with unexpected ingredients like chocolate and prunes, and every one we’ve had has been slightly different. They are so very good that we couldn’t end the week without mentioning them. Do you have a favorite?
Just as with Indian curries, there’s no set recipe for mole sauce, though there are some common characteristics. Ground nuts and seeds are often used as thickeners, while spices like cinnamon and cloves balance out the bright chile flavors. We often notice a balance of sweet and savory elements in mole sauces, which accounts for their incredible depth of flavor.
Mole negro is probably the most well-known version of mole here in the States and it’s almost always made with bittersweet chocolate, ground almonds, and charred chile peppers. Mole rojo is similar, but it’s made without the chocolate and has an brighter spicy flavor. Green and yellow moles are made with fresh ingredients like epazote, Mexican oregano, and marjoram.
While we wouldn’t mind eating a big bowl of mole on its own, it’s usually spooned over pulled pork or stewed chicken. We also love it as a condiment on tacos and tostadas.
We’re still searching for that perfect mole recipe to make at home. These are a few recipes that we’ve flagged over the years:
• Mole Negro Oaxacueño from Gourmet
• Chocolate Mole Sauce from David Lebovitz (a shortcut version that’s nice when we’re not up for a big challenge!)
• Red Mole Sauce from No Recipes
• Yellow Mole Sauce from Saveur
• Green Mole from Epicurious
Have you ever made mole at home? How do you make it?
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(Image: Stephanie Foley/Gourmet)
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Curry of Mexico! Since learning how to make several kinds of mole I have always made that comparison myself. Both sauces are so earthy, rich and complex. I was also excited to see a photo that Rick Bayless took a while back of a major spice house in India where he said the mole spices may have originally come from. My Mexican co-workers often make what they call "mole loco" which is a real-quick version of mole--you could elaborate on it as much as you want but the basics are there. http://thepleasanthouse.com/2008/12/02/a-quick-mole-lesson-oaxacan-style/
I have made Rick Bayless' Mole Poblano (from his first book) several times, it has twenty-seven ingredients. It makes quite a bit, so I usually can the rest of it and give it to my brothers. It is time and labor intensive, but totally worth it! One of my favorite Mexican restaurants in Chicagoland makes a killer chorizo and potato enchilada with mole. Now that I don't live up there anymore, I have to make it myself. Truly, mole is one of the best things in the world!
I recommend Rick Bayless' Green Pumpkinseed Mole. I see that there are a few different versions of it around the web (I'm used to the one from Traditional Mexican cooking that involves Romaine leaves, among other ingredients). But not as labor intensive as some moles, and soooooo delish.... It also adapts better to vegetarian or fish based meals than red moles. I love it on roasted veggies or grilled fish, in particular, but it's also great on chicken and pork.
I make it often using the paste from a jar, and doctor it up a bit. Don't be guilt-induced by foodie fanatics -- plenty of mexican households use the paste products and add their own touch of spices -- mole is such a labor intensive dish.
That said, I used to be able to get a jarred mole sauce made in Chicago -- it was amazing, and friends from Mexico loved it. Alas, the store (here in NYC) closed and I've haven't found it again. Perhaps a trip to Chicago is in order!
I'm always shocked at Mexican restaurants in this country how I've noticed for the most part, Americans want nothing to do with mole. I like it fine as do many members of my family but whenever I have ordered it from various places the waiter is sure to "warn" me that is has chocolate in it and its not sweet like chocolate, its raw chocolate and explain the whole sauce. I just find it funny imagining so many in a restaurant and scowling imagining a melted Hershey bar and tomatos lol with chicken or poured over food!
if anyone is ever in las cruces, NM, habanero's fresh mex restaurant has the most TO DIE FOR chicken mole enchiladas, made (i think) with chocolate.
masteroffineeats.blogspot.com
I'm a fan of mole poblano and pipian. I think I still have a batch of Bayless' mole poblano recipe in my freezer.
That is so true, mole is kind of like Indian curry sauce. At my supper club we made Indian enchiladas filled with paneer and swiss chard with mole and it went very well together:
http://abcdsofcooking.blogspot.com/2010/03/my-first-supper-club.html
Gardens of Taxco in LA has the BEEEESSST MOLEEEEE IN TOWWWWN.
The Veganomicon has moles to die for. I'm getting hungry just thinking about them. Definitey worth trying.
Oh, Mole is one of my FAVORITE things, and Rick Bayless is the best. Now that I've moved north to Toronto, though...oh dear.
@ Mid-C Frank: I just moved to Chicago--what is your magical source for jarred mole? I'd love to know!